BOO! Brownies
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These frosted marshmallow brownies are the ultimate Halloween treat! Packed with gooey mini marshmallows, these extra-fudgy brownies are topped with a rich chocolate buttercream and finished with melted marshmallow and white chocolate ghosts. The perfect spooky treat for your Halloween party!
Let’s be real, no matter the season, there is nothing quite like indulging in a from-scratch brownie.
But if you stir in gooey marshmallow into that brownie and top it with creamy chocolate frosting, you’ve suddenly created a hauntingly delicious treat! Thick, fudgy, rich, and so incredibly addictive. If you’ve ever had a frosted brownie, you’ll know what I’m talking about.
Gooey Marshmallow Frosted Brownies
Here’s what you can expect from this recipe:
- Intense chocolate flavor
- Filled with gooey marshmallow
- Yields a 9-inch square pan of brownies (which is about 16)
- Crackly, shiny surface before frosting
- Dense and moist, yet still a bit chewy
- Perfectly spooky
If you’ve ever made our skillet brownie, you’ll be familiar with the base recipe. It’s just one of those recipes that WORKS every time.
The 5 Key Ingredients In These Brownies
Whether you’re an experienced baker or just starting out, it’s important to know the role each of ingredient you’re using. There are 5 main ingredients in a brownie batter. Changing the amounts of these ingredients will change the texture and flavor of the finished product. It took years of development to finally achieve that perfect texture, so we don’t recommend making adjustments.
- Butter: Melted butter adds flavor and helps develop the iconic chewy texture.
- Chocolate: Almost all brownie recipes call for cocoa powder and/or chocolate. Our brownie recipe exclusively used bittersweet chocolate to really give you that intense chocolate flavor! (And if you love white chocolate, check out our recipe for white chocolate brownies!)
- Eggs: While eggs are important in many recipes, they might just be the MOST important part of any brownie recipe! You’ll notice there is no leavening in this recipe, so the rise comes from the eggs. The 4 eggs in this recipe give the brownies a perfect crumb, while maintaining that melt-in-your-mouth texture.
- Sugar: We’re adding a whole cup of sugar to these brownies! I know it sounds like a lot, but trust me…it’s the perfect amount! The sugar adds some much needed moisture, as well as sweetness.
- Flour: The secret to the perfect brownie? Using as little flour as possible! This produces a fudge-like brownie whereas more flour = a lighter, more cake-like brownie.
Melted Butter + Chocolate
The first step is to melt the butter and chocolate together. If you’re using bar chocolate, it’s best to cut it (and the butter!) into pieces so everything melts quickly and evenly.
You can use a microwave or the stove for this step. Just remember to use a little bit bigger bowl than you think you’ll need!
Expect a Semi-Thick Batter
In a clean bowl, whisk together your eggs, sugar, and vanilla. Be sure to whip it until a foam appears on top! Add the flour and give it a good whisk to ensure there are no remaining pockets flour, and then fold in the marshmallows.
Expect a semi-thick batter:
Spread the batter into a parchment paper-lined 9-inch square pan.
Chocolate Brownie Frosting
There are so many different ways to decorate your brownies, and we are definitely no stranger to to adding that little extra something on top of our bars – german chocolate brownies, s’mores brownies (with marshmallow topping!), even buckeye-inspired brownies just to name a few!
For this recipe, we opted to use chocolate buttercream. It’s light, perfectly sweet, and ultra creamy which makes it the go-to choice for many cake and cupcakes recipes, but especially for brownies! 😉
Flavor Tip: For that perfect buttercream, use heavy whipping cream instead whole milk. Heavy cream makes the frosting light, creamy, ultra smooth, and deliciously rich.
Spooky Decorations
To make these brownies extra spooky for Halloween, we made marshmallow “webs” and white chocolate ghosts! Here is a quick how-to on making them.
- Melt the white chocolate. We’re starting with making our little ghosts! Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler method. Then, using a spoon, dollop melted chocolate onto a parchment-lined baking sheet. Use the back of the spoon to spread the chocolate into a teardrop shape, creating the body of the ghost.
- Let them set. Allow the ghosts to set completely at room temperature or in the refrigerator/freezer.
- Add the eyes/face. Use an edible marker to draw two small dots on the top of the ghost for eyes. Feel free to add a mouth, as well! Gives them a little bit more personality.
- Melt the marshmallows: Place the marshmallows in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the marshmallows are melted and smooth.
- Create the web: Dip your fingers into the melted marshmallow. Gently touch the marshmallow-coated fingers to your other hand and pull apart, creating a web-like pattern. It can be a little difficult with the frosting, but use the edges of the brownie to your advantage!
For a more dramatic effect, you can add black food coloring to the melted marshmallow before dipping your fingers.
More Halloween Recipes:
When you make these BOO! Brownies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
BOO! Brownies
Ingredients
Brownies
- 2¼ cups bittersweet chocolate chips
- ½ cup unsalted butter
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 2 cups mini marshmallows
Frosting
- 2 cups powdered sugar, sifted
- ½ cup natural process cocoa powder, sifted
- 6 Tablespoons salted butter, room temperature
- ⅓ cup whole milk, room temperature
- 1 teaspoon vanilla extract
Topping
- 1 cup mini marshmallows, melted
- ½ Tablespoon sprinkles, if desired
- ¼ cup white chocolate, melted
Instructions
Brownies
- Heat oven to 350℉/177℃.
- Line a 9-inch pan with parchment paper. Set aside.
- Combine chocolate chips and butter in a microwave safe bowl.
- Microwave in 15-second increments, stirring well after each, until melted and smooth. Set aside.
- In a large bowl, stir eggs, sugar, salt, and vanilla until well combined.
- Mix in chocolate mixture.
- Stir in flour.
- Pour into prepared pan.
- Bake 25 minutes, or to desired degree of doneness.
- Cool before lifting out of pan.
Frosting
- In a medium bowl, whisk powdered sugar and cocoa powder together.
- With an electric mixer, cream butter.
- Add cocoa mixture alternately with milk.
- Add vanilla.
- Beat until smooth and fluffy.
- Spread on top of cooled brownies.
Decorating
- Line a sheet pan with parchment paper. Set aside.
- Place chocolate in a large microwave safe bowl and microwave in 30 second increments, stirring well after each, until chocolate is melted and smooth.
- Spoon out desired amount of white chocolate and dollop onto prepared pan. Using the back of the spoon, drag the melted chocolate down into a curved shape. Repeat until you've achieve ghost-like figure.
- Place in freezer to set.
- Once set, take an edible marker and make little faces onto each ghost.
- Place marshmallows in microwave safe bowl. Heat in 15 second increments, stirring after each, until melted and smooth.
- Scoop out about 1 Tablespoon of melted marshmallow and, using your fingers, pull/stretch the marshmallow out to resemble a web-like pattern. Carefully place onto brownies, being sure to stretch it across to ensure it sticks.
- Once you've gotten the desired amount of marshmallow onto the brownies, top with sprinkles.
- Place white chocolate ghosts.
Notes + Tips!
Storing Your Frosted Brownies
Want to enjoy these brownies later? Here’s how to store them:- Short-term: Store the brownies in an airtight container at room temperature for 2-3 days.
- Refrigerated: To keep them a little longer, place brownies in an airtight container or zip-top bag. Refrigerate for up to a week. Remember that refrigeration will make the brownies a little more firm than fresh baked.
- Frozen: For longer storage, wrap the entire cooled pan or individual brownie slices tightly in plastic wrap, then place in a freezer safe container or zip-top bag. Freeze for up to 3 months.
Tips for the Perfect Fudgy Brownies
- Don’t overbake:
- Use room temperature eggs: This helps create a better texture and incorporate air into the batter.
- Avoid overmixing: Overmixing can lead to tough brownies. Mix just until combined.
- Let cool completely: Allow the brownies to cool completely before frosting for easier slicing and to set the frosting.
- To sub unsalted butter: Add ⅛ teaspoon salt to the batter.
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